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Beer Braised Short Ribs

Servings 4


  • 3-4 pounds short ribs
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 2 cups carrots
  • 3/4 cup roughly chopped white onion
  • 1 can 14.5 oz diced tomatoes, drained
  • 1 tablespoon garlic minced
  • 1 1/2 cup beer I used Samuel Adams Cinder Bock
  • 3 sprigs fresh thyme
  • 2 teaspoons dried oregano


  • Preheat oven to 275 degrees
  • Add olive oil and 1 tablespoon butter to large dutch oven. Heat over medium heat and once melted add in short ribs.
  • Sear on each side for 2-3 minutes. Remove from pan to plate and cover with aluminum foil.
  • Add remaining 2 tablespoons butter to dutch oven. Once melted, add in onion and carrots. Once softened (about 5 minutes) add in tomatoes and garlic. Cook for about 30 seconds.
  • Deglaze pan with beer, scraping up the brown bits at the bottom. Bring to a boil, and then reduce to a simmer for 10 minutes.
  • Add in herbs and short ribs.
  • Cover with lid and cook in oven for 2 hours. Then serve.


Recommend serving over Parmesan Smashed Potatoes